The Greening of the World

I love the shade of Green of the new leaves in spring.

It is that bright, chartruese green that tells me that the start of the warm weather is upon us.


It also portends the working season. That time of year when we get to enjoy the fruits of our labour only after we have laboured to cut the grass (2 hours - every 4-5 days), pull the weeds (a daunting and never ending task) and finish putting the "Bones" into the yard.




The Garden has been dug and Hubby (always concerned about "erosion" has cut and pounded rebar into landscape ties to create the "foursquare" plot. Planting is still to come. Each year, I plan to get the garden in early, yet it seems that either the weather or the preparation delays getting the seeds into the ground.





ANOTHER trip to the Greenhouse to pick up a "couple" of things is like being a kid in a Candy store and trays are filled with a little of this and a little of that......"ohhhh, imagine how these would look along the front border".







I really should NOT go to greenhouses!!!











The spring blooming shrubs (Mohican Wayfaring Tree) start to put forth their blooms, although I have three of these shrubs and this is the only one that is as leafed out and has blooms as yet.














The Tulips planted two fall's ago seem to have established themselves in the rock garden and surprise me with their blooms.











The Jumping Jacks not planted by us seem to have popped up everywhere - almost to the point that they have become a nusiance. Their bright purple faces bring color to the garden before anything else so they are allowed to stay albeit controlled (as if that is remotely possible!)










The Rhubarb plants - one transplanted from the Wetaskiwin Garden - having made a move in between it's final resting spot - and the other two transplanted from Mom's garden - are promising lots of rhubarb and strawberry tarts! YUM!!!





Yes - the Greening of the World is a Wonderful Time of year - bringing the promise of warm days to come, fresh vegetables, sweet berries and delicious baking!

Rhubarb and Strawberry Tarts

Preheat oven to 425

Frozen Tart Shells (after all there are more important things to do than make tart shells)

2 cups Rhubarb chopped

1 cup sliced strawberries

2 eggs

2 tbsp butter

1 cup sugar

3 tbsp flour

Put fruit in bowl - whisk eggs with remaining ingredients and stir into fruit.

Fill tart shells

Bake tarts at 425 for about 6 minutes - turn oven to 350 and bake for another 20 minutes or so - watch the edges of the tarts to guage doneness. (The recipe times are for a pie so I have adapted them for tarts - use your discretion as to times for your oven)

Enjoy warm with a scoop of ice cream or a dollop of whipped cream!

The sweetness of summer at its best.

The above recipe can also be made as a pie - bake @ 425 for 10 min - 350 for another 30-40